Sunday, August 19, 2007

But oh how wrong you are! I myself was skeptical but when I fixed my Swedish Meatballs recipe last week I was in the market for a healthy side dish to balance out the heavy cream used around those tasty little albondigas (Spanish for meatballs--your word for the day, say it, "al-bon-DEE-gas"--don't try to say I haven't taught you anything) and decided to give another Scandinavian recipe a try. All those millions of Swedes can't be wrong can they? Okay don't answer that.

And though I'm not a big fan of cooked cabbage this was really delicious, utilizing that mysterious yet wonderful sweet-and-sour pairing that has made China great. Vinegar and sugar give it a sweet and tart tang that I found very "more-ish" as my Mom will sometimes say.

Heat oil in heavy medium skillet over medium heat. Add onion and sauté until beginning to soften, about three minutes. Add apple cider, vinegar and sugar. Cover, reduce heat to medium low and cook until cabbage is tender, stirring occasionally, about 20 minutes. Season with salt and pepper to taste.

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Have you entered the Write-Away Contest this month? The topic is collections and it's going to be great--The Moose's Tooth has given me a genuine Moose's Tooth t-shirt as this month's prize.

11
comments:

Anonymous
said...

Hi Michelle! Finally...another person who likes "German Red Cabbage"! I love it, but no one in my family ever did, so when I would make a pot of it, I'd end up eating it for about 3 days, and obviously this isn't such a great idea for your tummy. Your recipe looks great, and makes me want to whip up a batch soon. Hope that your summer is great, and I'm sure that you're busy with school shopping. Have a good week. Kathy from NY

That looks good. How sweet and tangy did this come out? I'm forever trying to recreate the red cabbage and apple side dish I ate at a rustic restaurant in the Austrian Alps once, but I haven't found it yet. The last few I tried tasted sort of bland.